Creamy Shredded Chicken and Wild Rice Casserole
Creamy Shredded Chicken and Wild Rice Casserole is a comforting and hearty dish that’s perfect for autumn dinners. This casserole combines tender, shredded chicken with nutritious wild rice, creamy sauce, and a medley of vegetables, making it a delicious meal that warms the heart and fills the stomach. It’s an easy-to-make dish that’s ideal for weeknight dinners or comforting gatherings.
| Ingredients | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Wild rice | 1 cup |
| Chicken broth | 3 cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Green peas (frozen) | 1 cup |
| Carrots (chopped) | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Parmesan cheese (grated) | 1/2 cup |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat, then sauté the onion and garlic until softened.
- Add the frozen peas and carrots to the skillet; cook for about 5 minutes.
- In a large bowl, combine the shredded chicken, cooked wild rice, chicken broth, cream of chicken soup, sautéed vegetables, salt, pepper, and paprika. Mix well.
- Pour the mixture into a greased 9×13-inch baking dish and top with grated Parmesan cheese.
- Cover with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
- Garnish with fresh parsley before serving. Enjoy your warm and creamy casserole!
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Shredded Chicken Pumpkin Chili
Shredded Chicken Pumpkin Chili is a delightful and hearty dish that perfectly embodies the flavors of autumn. This chili combines tender shredded chicken with the warm, earthy notes of pumpkin, beans, and spices, making it a comforting meal that’s both nutritious and satisfying. It’s an ideal choice for chilly evenings, providing warmth and flavor in every bowl.
| Ingredients | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Pumpkin puree | 1 can (15 oz) |
| Black beans (canned, drained) | 1 can (15 oz) |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Chicken broth | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Corn (frozen) | 1 cup |
| Fresh cilantro (for garnish) | For garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and garlic until softened.
- Add the chili powder, cumin, salt, and pepper; cook for another minute to release the spices’ aroma.
- Stir in the shredded chicken, pumpkin puree, black beans, diced tomatoes, chicken broth, and corn. Bring to a simmer.
- Lower the heat and let the chili cook for about 20-25 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro for added flavor. Enjoy your cozy bowl of pumpkin chili!
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Apple Cider Shredded Chicken Tacos
Apple Cider Shredded Chicken Tacos are a vibrant and flavorful autumn dish that marries the sweet and tangy notes of apple cider with tender, shredded chicken. These tacos are easy to make and pack a delicious punch, making them perfect for gatherings or a cozy dinner at home. The addition of fresh apple slices, cilantro, and a drizzle of creamy sauce elevates these tacos, celebrating the season’s bounty.
| Ingredients | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Apple cider | 1 cup |
| Corn tortillas | 8-10 |
| Granny Smith apples (sliced) | 2 medium |
| Red onion (thinly sliced) | 1 small |
| Fresh cilantro (chopped) | 1/4 cup |
| Lime (juiced) | 1 |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Creamy sauce (sour cream or yogurt) | For drizzling |
Cooking Steps:
- In a skillet, heat olive oil over medium heat, and add shredded chicken and apple cider. Cook until the chicken is heated through and slightly glazed in the cider.
- Meanwhile, warm the corn tortillas in a dry pan or microwave until pliable.
- Assemble the tacos by placing a portion of the apple cider chicken on each tortilla. Top with sliced apples, red onions, fresh cilantro, and a squeeze of lime juice.
- Drizzle with creamy sauce and add salt and pepper to taste. Enjoy these flavorful and festive tacos!
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Hearty Shredded Chicken Pot Pie
Hearty Shredded Chicken Pot Pie is the ultimate comfort food for chilly autumn evenings. This dish combines tender, shredded chicken with a medley of vegetables wrapped in a rich, creamy sauce, all encased in a flaky pie crust. It’s a perfect way to warm up and enjoy the season’s flavors as you cozy up at home.
| Ingredients | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Pie crust (store-bought or homemade) | 1 |
| Chicken broth | 1 cup |
| Onion (diced) | 1 medium |
| Carrots (diced) | 1 cup |
| Celery (diced) | 1 cup |
| Peas (frozen) | 1 cup |
| Garlic (minced) | 2 cloves |
| Butter | 2 tablespoons |
| All-purpose flour | 1/4 cup |
| Milk or cream | 1/2 cup |
| Thyme (dried) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onion, carrots, celery, and garlic; sauté until softened.
- Stir in the flour, cook for another minute, then gradually whisk in the chicken broth and milk, stirring until thickened.
- Add shredded chicken, peas, thyme, salt, and pepper. Mix well and remove from heat.
- Pour the chicken mixture into a pie crust in a pie dish, then cover with the top crust, sealing the edges. Cut slits for steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown. Let cool for a few minutes before serving. Enjoy this hearty pot pie!
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Shredded Chicken and Butternut Squash Soup
Shredded Chicken and Butternut Squash Soup is a warm and nourishing dish perfect for the autumn season. This delicious soup features tender shredded chicken combined with sweet butternut squash, fragrant spices, and creamy broth, making it a hearty meal that encapsulates the flavors of fall.
| Ingredients | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Butternut squash (peeled, diced) | 4 cups |
| Chicken broth | 4 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrots (diced) | 1 cup |
| Celery (diced) | 1 cup |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery; sauté until softened.
- Stir in the diced butternut squash, chicken broth, cumin, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and let simmer until the squash is tender.
- Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender in batches.
- Stir in the shredded chicken and let it heat through. Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired. Enjoy this comforting soup!
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Spicy BBQ Shredded Chicken Sweet Potato Skins
Spicy BBQ Shredded Chicken Sweet Potato Skins are a delightful autumn dish that combines the natural sweetness of roasted sweet potatoes with the tangy heat of barbecue-flavored shredded chicken. These loaded sweet potato skins make for a satisfying appetizer or a main course, perfect for cozy fall evenings and gatherings.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (medium) | 4 |
| Shredded cooked chicken | 2 cups |
| BBQ sauce (your choice) | 1 cup |
| Olive oil | 2 tablespoons |
| Green onions (sliced) | 1/4 cup |
| Shredded cheese (cheddar or mozzarella) | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Sour cream (for serving) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Wash and poke holes in sweet potatoes, then rub with olive oil, salt, and pepper. Roast for 45-60 minutes until tender.
- In a bowl, mix the shredded chicken with your desired BBQ sauce until well coated.
- Once sweet potatoes are done roasting, let them cool slightly, then slice them in half lengthwise and scoop out some flesh to make room for the filling.
- Fill the sweet potato halves generously with the BBQ shredded chicken mixture, top with shredded cheese, and return to the oven for an additional 10-15 minutes until the cheese is melted and bubbly.
- Remove from oven, garnish with green onions, and serve warm with a dollop of sour cream if desired. Enjoy your spicy BBQ shredded chicken sweet potato skins!
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Shredded Chicken and Spinach Stuffed Shells
Shredded Chicken and Spinach Stuffed Shells are a comforting and hearty dish perfect for fall dinners. These giant pasta shells are filled with a creamy mixture of shredded chicken, spinach, and cheese, baked to perfection with a rich marinara sauce. This dish not only warms your body but also satisfies your taste buds, making it a great choice for family gatherings or cozy weeknight meals.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 20 |
| Shredded cooked chicken | 2 cups |
| Fresh spinach (chopped) | 2 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese (shredded) | 1 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Marinara sauce | 2 cups |
| Garlic (minced) | 2 cloves |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Italian seasoning | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Add chopped spinach and cook until wilted, then stir in the shredded chicken, ricotta, half of the mozzarella, salt, pepper, and Italian seasoning.
- Spread a thin layer of marinara sauce in a baking dish. Fill each pasta shell with the chicken and spinach mixture and place in the baking dish.
- Once all shells are filled, pour remaining marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden. Let it cool slightly before serving. Enjoy your Shredded Chicken and Spinach Stuffed Shells!
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Chicken and Mushroom Risotto
Chicken and Mushroom Risotto is a creamy and flavorful dish that embodies the essence of autumn. The combination of tender Arborio rice, savory mushrooms, and succulent shredded chicken makes this risotto a comforting choice for chilly evenings. Infused with chicken broth and finished with Parmesan cheese, this dish is both satisfying and elegant, perfect for family dinners or entertaining guests.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Shredded cooked chicken | 2 cups |
| Mushrooms (sliced) | 1.5 cups |
| Chicken broth | 4 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Parmesan cheese (grated) | 1/2 cup |
| Fresh parsley (chopped) | To garnish |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a saucepan, heat chicken broth over low heat; keep warm.
- In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and garlic, sauté until translucent.
- Stir in sliced mushrooms and cook until tender. Add Arborio rice and toast for 1-2 minutes.
- Slowly add warm chicken broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente.
- Stir in shredded chicken and Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat, garnish with fresh parsley, and serve warm. Enjoy your Chicken and Mushroom Risotto!
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Autumn Harvest Shredded Chicken Salad
Autumn Harvest Shredded Chicken Salad is a vibrant and nutritious dish that celebrates the flavors of fall. Loaded with seasonal ingredients like mixed greens, tart apples, crunchy walnuts, and tender shredded chicken, this salad is perfect for light lunches or as a dinner starter. The blend of flavors and textures, along with a tangy dressing, makes it a delightful choice to enjoy during autumn months.
| Ingredients | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Mixed salad greens | 6 cups |
| Apples (sliced) | 1-2 |
| Walnuts (chopped) | 1/2 cup |
| Dried cranberries | 1/2 cup |
| Red onion (thinly sliced) | 1/4 cup |
| Feta cheese (crumbled) | 1/2 cup |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Honey | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large bowl, combine the mixed salad greens, shredded chicken, sliced apples, chopped walnuts, dried cranberries, and red onion.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Top the salad with crumbled feta cheese and serve immediately. Enjoy your Autumn Harvest Shredded Chicken Salad!
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Shredded Chicken Enchiladas With Roasted Fall Vegetables
Shredded Chicken Enchiladas With Roasted Fall Vegetables is a hearty and satisfying dish that combines the comforting flavors of enchiladas with the seasonal bounty of autumn veggies. This recipe features tender shredded chicken wrapped in corn tortillas, topped with a zesty enchilada sauce and roasted fall vegetables, making it a perfect choice for cozy dinners during chilly autumn evenings.
| Ingredients | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Corn tortillas | 8-10 |
| Enchilada sauce | 2 cups |
| Bell pepper (diced) | 1 |
| Zucchini (diced) | 1 |
| Carrot (sliced) | 1 |
| Red onion (diced) | 1/2 |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Shredded cheese (e.g., cheddar or Monterey Jack) | 1 cup |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Toss the bell pepper, zucchini, carrot, and red onion with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a mixing bowl, combine the shredded chicken and half of the enchilada sauce. Stir until well mixed.
- Warm the corn tortillas in a skillet or microwave until pliable. Fill each tortilla with the chicken mixture and a spoonful of roasted vegetables, then roll them up and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with shredded cheese.
- Bake for 15-20 minutes until the cheese is bubbly and golden. Garnish with fresh cilantro and serve. Enjoy your Shredded Chicken Enchiladas With Roasted Fall Vegetables!
Maple Dijon Shredded Chicken Wraps
Maple Dijon Shredded Chicken Wraps are a delightful autumn-inspired dish that combines tender shredded chicken with a sweet and tangy maple-Dijon sauce. Wrapped in warm tortillas and complemented by fresh, crisp vegetables, these wraps are perfect for cozy dinners or casual lunches during the fall season.
| Ingredients | Quantity |
|---|---|
| Shredded cooked chicken | 2 cups |
| Whole wheat or flour tortillas | 4-6 |
| Maple syrup | 1/4 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Spinach leaves (or lettuce) | 2 cups |
| Shredded carrots | 1/2 cup |
| Sliced apples | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and pepper until well combined.
- Add the shredded chicken to the bowl and toss until the chicken is evenly coated with the maple-Dijon sauce.
- Warm the tortillas in a skillet or microwave until pliable.
- Layer each tortilla with a handful of spinach, a few spoonfuls of the maple Dijon chicken, shredded carrots, and sliced apples.
- Roll the tortillas tightly to form wraps, cut in half if desired, and serve immediately. Enjoy your Maple Dijon Shredded Chicken Wraps!
